Asian Chicken and Veggie Kabobs

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I’ve never dappled too much in Asian cooking, because it never taste like I think it should taste and a lot of times you have to buy a lot of ingredients you don’t already have, but with these skewers, you probably have everything and they definitely have an Asian flair. These were sooo good, made a lot, and cheap because all the produce is in season together, plus using 2 chicken breast made them really meaty, always a plus in my fam!  I love recipes when all the veggies for a recipe come off at the same time, makes life much cheaper….  And if you have a garden, even cheaper!

The only thing I do different the next time, double the marinade/sauce.  The recipe is great as it is, you can marinade the chicken in some of the marinade/sauce and baste the skewers while they are grilling. But next time I’ll double it, because then I’ll have enough to serve on the side. Plus I have plenty of chicken and veggies leftover and if I had more sauce I could use it to make for the sauce on quesadilla’s and flat out pizzas.  Although they will be great with some Thai chili sauce, regular barbecue sauce, or even a chipotle sauce, so my won’t go to waste, and don’t let yours either.

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First. I sliced up 2 small zucchini and 2 yellow squash, 3 medium peppers and 2 medium onions

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Cut up 2 chicken breast(Tip mine were still partially frozen, so they cut easier)

Then I mixed up soy sauce, brown sugar, olive oil, barbecue sauce, hot sauce, ginger paste(if my grocery store carried fresh ginger, I’d grate it, but I have to make a special trip to another grocery store, and I haven’t done it yet) and grated garlic.

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Top with a couple tablespoons of marinade and shake, refrigerate for a few hours, then 79 026 79 027

Skewer them up, preheat the grill

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If you find something as sweet as this in your garden pick it, cause it’s causing damage :)!!

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Grill them for about 15 – 20 minutes, turning and basting, then serve.  Kabobs the one pot meal for the grill!

Recipe:

1/4 cup soy sauce

3 TBSP brown sugar

1/4 cup of olive oil

1/4 cup of barbecue sauce ( I use Sweet Baby Rays)

1 teaspoon of buffalo sauce

1 Tablespoon of Ginger Paste or grated ginger

2 cloves of garlic, grated

2 chicken breast, cut into cubes

3 medium peppers, cut into cubes

2 medium onion, cut in pieces

2 medium zucchini, sliced

2 medium yellow squash, slice

Add soy sauce, brown sugar, olive oil, barbecue sauce, hot sauce, ginger and garlic in a bowl and mix.  Pour 2 to 3 TBSP of marinade on the chicken and let it marinade for 3 to 6 hours. Assemble skewers with veggies and chicken and cook on medium grill, 350 – 375 degrees for 20 minutes or until chicken is done basting with remaining sauce.

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Follow me on instragram  lpayne401 and I’ll show you what the leftovers look like!

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